Grilled Pork with Blackberry Sage Sauce

I actually made this dish quite some time ago. It took me so long to post since we went on vacation a few days after this meal was made. The husband and I shared this dinner with our lovely downstairs neighbor, Amy. Amy and her husband shared a delicious dinner of cheeseburgers (I fell off the no eating red meat wagon, more about that in another post to follow). In our effort of sharing back, we invited Amy up for dinner the following evening (her husband had a work dinner). This was a first attempt at this dish. The husband took care of the grilling part and I did the inside work.

We were all quite happy with the outcome of the dinner. I do need some work on plating food so that it looks nice in pictures, but right now I am concentrating on making good food. I will worry about nice plating later on. I feel like the pork worked with a side of rice. I pulled some jasmine rice that we bought at BJ's out of the freezer and liked the way the carbs complimented the protein.

2 tablespoons minced shallots
3 cups blackberries (about a pound)
1/2 teaspoon chopped fresh sage
14 ounce chicken broth
2 tablespoons balsamic vinegar
1.5 teaspoons sugar
1 tablespoon butter
3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 (1.5) pound trimmed pork tenderloin

1. Prepare grill to medium heat.
2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.
3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155F, turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4 inch thick slices. Serve with blackberry sauce; garnish with sage sprigs.
   

6 servings